Avocado and Black Bean Enchiladas
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Cook time: 
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Serves: 4
 
Ingredients
  • Corn tortillas (I used 10)
  • 15 oz can black beans or 1½ c cooked black beans
  • 4 oz can chopped green chilies
  • ½ recipe vegan cheese sauce (or you could use a sprinkle of cheddar or Daiya)
  • 1 avocado, sliced
  • Enchilada sauce (can or see notes)
Instructions
  1. Preheat the oven to 400 degrees F. Spritz a casserole dish with nonstick spray.
  2. Microwave the tortillas until soft. I normally sprinkle with a bit of water, wrap with paper towel, and microwave for 30 seconds, but some packages will have specific directions.
  3. In a bowl, toss together the beans and chilies.
  4. In each tortilla, spread a layer of the vegan cheese sauce, layer a few slices of avocado, and top with beans. Roll and place seam side down in the prepared casserole dish. Careful not to overfill the tortillas. Repeat until you're out of filling, I had enough for about 10 tortillas.
  5. Cover tortillas with enchilada sauce.
  6. Cover the casserole dish with aluminum foil and bake for 30 minutes.
  7. Serve hot.
Notes
For enchilada sauce, I recommend using this homemade recipe. For these enchiladas, I preferred to swap out the onion and garlic for ½ tsp onion powder and ½ tsp garlic powder and didn't cook the sauce so that it was thinner. This made the sauce less spicy and let the enchiladas get extra soft. If you like your enchiladas spicier, add some cayenne to the sauce. If you prefer dryer + spicier, thicken the sauce or used canned.
If you don't like hot avocado, save it until after the enchiladas are cooked and top with it.
Nutrition Information
Serving size: 2 - 3 enchiladas
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/06/25/avocado-bean-enchiladas/